Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Cyclonefan on December 18, 2017, 03:58:23 PM
-
Attempted my first Brisket smoke for a little Sunday funday, super happy with the results. Another shout out to the kind folks on this board for sharing the knowledge, I'm super grateful!
Here's the skinny on the smoke:
3.5# point, used Oakwoodridge black op brisket rub. If ya haven't tried any of the Oakwood rubs, I would highly recommend checking them out. Their dominator rib rub and secret weapon pork and chicken rub are tasty. Stubbs charcoal ( I'm officially a fan, less ash, cooks longer and most importantly, better flavor). Hung it for 3 1/2 hours or so, pulled it at 172 and wrapped it with 3 oz of beef broth and a bit of apple juice on the rack. Took it to 210 and let it rest for roughly an hour. I put the wrapping juice aside and decided to chop it, then drizzled the juice over the chop and served.
So freakin tasty, the PBC continues to amaze me!
Happy holidays everyone!
Tom
-
Ya can't beat a good brisket. Good cook.
-
Very nice. The point is the best part
Sent from my iPhone using Tapatalk
-
Pappy is correctamundo...........the point is where its at..........
-
nice job, isn't making and eating brisket so fun!!!!
-
Lookin mighty nice! :thumbup:
-
Awesome!
-
That looks great for any brisket cook, let alone a first cook! Nice job!
Jeff